Structure and properties of gelatin edible film modified using oxidized poly(2‐hydroxyethyl acrylate) with multiple aldehyde groups-Reference-Cited by-同舟云学术

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Structure and properties of gelatin edible film modified using oxidized poly(2‐hydroxyethyl acrylate) with multiple aldehyde groups

Published:2022-05-26 Issue:14 Volume:102 Page:6349-6357
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Liu Baohua¹^ORCID,Wang Jian¹,Zhang Yin¹,Liu Dayu¹,Zhang Yunfeng¹

Affiliation:

1. College of Food and Biological Engineering, Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu P. R. China

Funder

Chengdu University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12001

Reference40 articles.

1. Edible films and coatings in seafood preservation: A review

2. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

3. Edible films and coatings: Structures, active functions and trends in their use

4. Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

5. Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

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